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According to chef Ernest Miller, a conserve is a jam-like condiment made from two or more fruits, including dried fru...

In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a w...

This warm, garlicky anchovy dressing here is fantastic with an assortment of juicy, peak-season tomatoes. To finish t...

“Fig-flavored balsamic vinegar is pretty common, so I thought, Why not make my own?” says Ernest Miller. It was a gre...

To add the deepest flavor to this nectarine jam, Ernest Miller uses three different types of ginger: dried, candied a...

“The $24 spaghetti from Scott Conant’s Scarpetta in NYC is so delicious,” says Roy Choi of L.A.’s Kogi empire. “My $4...

Blogger Sara Forte of Sprouted Kitchen makes savory crepes as a delicious vegetarian main course. “I like to make eno...

This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of includin...

Chef Paul Berglund grills and marinates cucumbers from his rooftop garden at Minneapolis’s The Bachelor Farmer. He ad...

With their sweet, mild pea flavor and their juicy stems, pea shoots are becoming a popular salad addition. Here, they...

At Plum Alley in Salt Lake City, chef Ryan Lowder makes what he calls “American Asian food,” which includes delicious...

Inspired by li hing mui—salty-sweet dried plums that are a popular snack in China— chef Minh Phan pickles fresh plums...

“I like to use soy sauce in pizza dough and burgers,” says chef Tim Cushman of Boston’s O Ya. “It fills in flavor hol...

Chef Steven Brown flavors his jerk-style chicken with a highly spiced, tangy marinade, but there’s something else tha...

This fresh green chile relish isn't supremely spicy, but it has fantastic depth of flavor, making it a perfect comple...

To eke out the most liquid, Brandi Kowalski of The Butcher’s Daughter in New York City presses the smallest ingredien...

A quick puree of scallions, tomatoes and olive oil creates a delicious sauce for this three-ingredient recipe. Slide...

This bright green blend from Amanda Chantal Bacon of Los Angeles’s Moon Juice gets its zippy, herby taste from an ent...

Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor. ...

Leslie Needleman, co-owner of  The Gem in Dallas, came up with this recipe to help give her extra energy and vitamins...

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